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Stir-fried Tau Kwa with Cuttlefish and Chives
Asianfood-recipes : various delicious Asian cuisines around Asean region.
2 pieces (220g) yellow tau kwa
50g dried cuttlefish
100g chives
200g pork belly
30g dried shrimps
30g mung bean thread (tung hoon)
200ml stock
Seasonings :
3/4 tablespoon light soy sauce
a little dark soy sauce
a little pepper
Method :
Cut tau kwa into long strips. Soak dried cuttlefish in hot water till softened, cut away the tough bits then cut into shreds. Cut chives into 11/2 inch section and pork into small pieces. Soak dried shrimps and rinse well. Soak mung bean threads till softened.
Heat 4 tablespoons of oil and deep-fry tau kwa till golden brown. Remove.
Fry pork with the remaining oil till fragrant, add dried cuttlefish and fry till it curls up. Add dried shrimps and fry till fragrant then stir in chives and tau kwa.
Season with light and dark sauce then pour in stock and bring to a boil. Add mung bean threads and fry till the gravy is fairly dry. Lastly, add pepper.
